Goat Curry Recipe (Chettinad Goat Kulambu)

• 600 gbone-in goat — excess fat trimmed, curry-cut leg/shoulder, 1.1 lb
• 2½ tbsppeanut oil — or refined coconut oil
• 1bay leaf
• 1 inchcinnamon
• 2green cardamoms
• ½ tspfennel seeds
• 2–3garlic cloves — sliced
• 105 gonions — sliced, 1 cup
• ¼ cupshallots — or onions
• 28 gginger garlic paste — at room temperature, 1½ tbsp
• 125 gtomatoes — deseeded, finely chopped, 1 cup
• 1 tspsalt
• ½ tspturmeric — ground
• 2–3½ cupshot water

For the spice paste (or use 1½ tbsp meat masala or 1 tbsp garam masala)

• 4–8dried red chilies — deseeded if needed, or red chili powder
• 2 tbspcoriander seeds
• ½ tsppepper corn
• 1 tspcumin
• 1 tspfennel seeds
• 5green cardamoms (elaichi)
• 4–5cloves
• 2two inch cinnamon (piece)
• 1small star anise
• 3 sprigscurry leaves — fresh
• 1–2portions kalpasi / stone flower / dagad phool — small, optional

To make Coconut Paste (or use canned coconut)

• 35 graw coconut — ⅓ cup, or canned coconut milk, optional
• 1½ tspfennel — or ground fennel
• ½ tspblack pepper
• 1 sprigcurry leaves